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XO‘RAKI UZUM (VITIS VINIFERA L.) NAVLARINING FENOLOGIK FAZALARI VA AGROBIOLOGIK XUSUSIYATLARINI BAHOLASH

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“Agro kimyo himoya va o‘simliklar karantini” jurnali

“Agro kimyo himoya va o‘simliklar karantini” jurnali

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MAQOLA ANNOTATSIYASI

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Mazkur maqolada O‘zbekistonda keng tarqalgan xo‘raki uzum navlarining fenologik fazalari va ularning agrobiologik xususiyatlari o‘rganildi. Tadqiqot davomida Husayni, Rizamat, Qizil Toyfi va Kattaqo‘rg‘on navlarining o‘suv davri bosqichlari kuzatildi. Fenologik jarayonlarning muddatlari iqlim va agrotexnik sharoitlar bilan chambarchas bog‘liq ekani aniqlandi. Kuzatuv natijalari selektsiya ishlari va tokzorlarni samarali boshqarish uchun muhim amaliy ahamiyatga ega. Kalit so‘zlar: uzum (Vitis vinifera L.), xo‘raki navlar, fenologik fazalar, agrobiologik xususiyatlar, seleksiya.

MUALLIFLAR

SH.Bahronova

Akademik M.Mirzayev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti.

Teglar

# uzum (Vitis vinifera L.)# xo‘raki navlar# fenologik fazalar# agrobiologik xususiyatlar# (Vitis vinifera L.)# столовые сорта# фенологические фазы# агробиологические особенности# grape (Vitis vinifera L.)# table varieties# phenological phases# agrobiological traits

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https://eroi.uz/11.0071/A1025-0080

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Foydalanilgan adabiyotlar

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2. Arnó Satorra, J., Martínez Casasnovas, J.A., Ribes Dasi, M. and Rosell Polo, J.R., 2009. Precision viticulture. Research topics, challenges and opportunities in site-specific vineyard management

3. Bouquet, A., 2011. Grapevines and viticulture. Genetics, genomics, and breeding of grapes, 2011, pp.1-29

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6. Stefanini, I. and Cavalieri, D., 2018. Metagenomic approaches to investigate the contribution of the vineyard environment to the quality of wine fermentation: potentials and difficulties. Frontiers in Microbiology, 9, p.991

7. Schultz, H.R., 2016. Global climate change, sustainability, and some challenges for grape and wine production. Journal of Wine Economics, 11(1), pp.181-200

8. Bayram Y and Elgin Karabacak C (2022) Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction. Front. Sustain. Food Syst. 6:909894. doi: 10.3389/fsufs.2022.909894

9. Доспехов Б.А. Методика полевого опыта. Москва: Агропромиздат; 1985. 351 с.

10. Bahronova Sh.B., Abdurasulov F.Sh., Odinayev M.I. Verjuice production technology: analysis of unripe grape composition, its role in the food industry and traditional-innovative technological approaches. Science and Innovation International Scientific Journal. 2025; 4(1): 20–23.